540g Hakubaku somen noodles
1 Red onion (chopped)
1 cup Small brocolli florets
1 cup Mushrooms (sliced)
1 large Carrots (finely julienned)
1 Zucchini (sliced)
1 Red bell pepper (diced)
100g Green beans (sliced diagonally)
2 cloves Garlic (crushed)
1/2 cup Fresh basil (finely sliced)
Sea salt & black pepper(to taste)
1 cup Vegetable stock
Oregano (to taste)
2tbsp Olive oil
Boil some water in the base of a steamer.
To the top of the steamer add the broccoli,green beans and carrot.
After 3 minutes, add the zucchini and mushroom.
After 2 minutes, remove from heat.
STEP TWO:SOMEN NOODLES
Cook the noodles according to packet instructions.
Drain well, then set aside.
In a deep pan, heat the olive oil.
Add the onion, garlic and bell pepper, sautee (stirring).
Add the basil, oregano, sea salt and black pepper.
Add the vegetable stock, then reduce by half to strengthen the flavours (the sauce is meant to be thin).
Add the somen noodles and the vegetables to the sauce and toss gently to combine.
Divide between 6 deep serving bowls.
Serve hot or it can be served cold if desired.
The flavour can be further enhanced by a sprinkling of vegetarian cheese or crumbled silken tofu.
Hot crusty bread compliments this dish.